May 1, 2010

Chicken breast stuffed with prosciutto and sage in a light white wine sauce.

I get this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). The challenge of making this without all the fat yet keeping the chicken moist took me a few attempts. Last attempt was perfection! Rich and decadent, you would never think "light" when eating this. This dish is restaurant quality, and only 3 points per piece! For the olive oil spray I always use my Misto, which lets me use the oil of my choice, but you can purchase ready made. The prosciutto is salty so this really doesn't require salt.Serve it over your favorite wilted greens.

Slice each breast lengthwise into two cutlets to make a total of 6. Cover with wax paper and pound each one to about 1/4" thick.

Season chicken with salt and pepper. Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over. Lightly pound ends of chicken to seal.

Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.Discar the remaining flour.

Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil. Sauté chicken 1 minute on each side. You will have to do this in a few batches.

Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth and butter and return chicken to the sauce. Finish cooking on low about 5 minutes. Serve this over a bed of wilted greens and top with sauce.

I took a cooking class in Florence last year and we made veal saltimbocca and actually they don't use that much butter. We Americans don't seem to trust food that isn't doused in fat! I love saltimbocca and can't wait to try your version. Looks fantastic!

@Sarah - 24 oz total, raw weight. I guess that sounds confusing? Each piece was 8 oz raw before cooking, 24 total. 4 oz each when cut in half, 3 oz after cooking. Hope that clears it up! Remember, always weight your meat before and after cooking. I wrote an article on that here... Weigh Your Food Cooked Or Raw? http://ginaswwquestions.blogspot.com/2010/04/weighing-your-food-raw-vs-cooked.html

Wow! This is where it is at Gina! Food that looks and tastes decadent, but isn't. Let's face it, chicken can get pretty boring so this is a welcome change. I seriously can't wait to give this one a go.

Very interesting. When I plug my nutritional information such as calories, fat and finer into calculator it comes to 3 points. Perhaps because WW rounds everything off to a whole point, it counts as 4 points when you do it your way? I'm stumped but I will figure this out.

Gina, I just wanted you to know that you have saved my WW life! :-) I was at a point where I felt discouraged because I wasn't finding very good WW recipes. I'll be honest some of the WW sponsored ones are just hit and miss, and after doing weight watchers for a year and a half I was loosing steam (along with 60 plus lbs though). I found your site and have been planning my weekly menus off of it and everything I have tried has been awesome, and my husabnd loves it too, he is very picky about the whole low-fat deal. I now have him convinced to take my mothers day menu from your site. So thank you. This chicken was awesome as well. Thanks for all your hard work. Ever think of putting out a cook book?

New to WW and was dreading the bland food in my future. Stumbled across your site while looking for an easy chicken dish for the family. Found this and it pleased everyone, kids and adults alike. Looks like your site will be my sidekick for the next 3 month journey and well into the future. THANK YOU!!

I made this recipe tonight and it was so delicious! My hubby had seconds so there are no leftovers. I also made your strawberries romanoff which was to die for. I am so glad I discovered your website. I'll be cooking with you regularly!! :)

My husband and I are big fans of veal and chicken saltimbocca... So much so that we had it for dinner at our wedding. So when I came across this recipe, I decided to try it. It turned out so delicious, it does NOT taste healthy or lightened up at all. We will be making this again on a regular basis. Thank you, thank you, thank you!

Made this for my boyfriend the other night, but by his request added some a thin slice of fresh mozzarella in each cutlet. Fantastically delicious! Thanks for the recipe. Will definitely be making this again.

Soooo good! OMG, I love your site . . . it has given me inspiration with WW! AFter years of trying WW recipes and being disappointed I was so excited to make this and find out it tasted even better than I thought. You are a lifesaver and a godsend :) Can't wait to try more.

This was crazy-good! I sauteed some kale in the sauce...it was awesome! The only thing is that I kept coming up with 6 points plus when I entered it into the recipe builder. I'm really not stressed about it...something this good is totally worth 6 points! And it's a very filling meal with the kale. Thank you so much!!

This was so, so good. The prosciutto and sage blended so well together, and added a great, earthy taste to the chicken. The sauce was flavorful and delicious. My husband loved it, too. This will be going on my regular rotation of meals. Thank you so much for sharing these wonderful recipes on your blog! I am a huge fan!

I made this tonight and it was AMAZING! So flavorful! My hubby AND the kids gave it two thumbs up! Thank you for such a great tasting recipe that I can feel good about serving to my family knowing it is healthy. Keep on cooking!

I do this a bit differently -- I wrap the chicken breasts in sage leaves and thin strips of prosciutto, then saute them in a teeny bit of olive oil (no flour or breading). Then I make my sauce with chicken broth, lemon juice, and a touch of arrowroot powder for thickening. It's DELICIOUS!